Overflowing mug of Mexican Hot Chocolate topped with Coconut Whipped Cream and chocolate sauce
5 from 14 votes

Vegan Mexican Hot Chocolate

Sweet and slightly spiced Mexican Hot Chocolate with cool, creamy coconut whipped cream.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 (hot chocolates)
Category: Beverage
Cuisine: Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh.


  • 2 cups non-dairy milk (I used 1/2 full-fat coconut milk 1/2 vanilla almond milk)
  • 3 heaping Tbsp cocoa powder (or more for intense chocolate flavor)
  • 2-3 Tbsp sugar or agave (or honey if not vegan // depending on your taste)
  • 1/2 tsp cinnamon (I recommend Vietnamese as it's sweeter)
  • 1/4 scant tsp each nutmeg and cayenne (omit cayenne if you don't like spice)
  • 1/2 tsp pure vanilla extract
  • 1 pinch sea salt


  1. In a small saucepan, bring milk to a low simmer over medium heat.
  2. Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.
  3. Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup.


*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 2 hot chocolates)